Perfectly cooked (almost every time) fried eggs

EEK, made a big mistake on the timing! For two eggs in a small fry pan it takes only 2 minutes for white that is just set and yolk that is runny. Add more time according to how set/cooked through you’d like your eggs to be.

These eggs are more poached than fried but it’s how I prefer them.

I use my cast iron skillet when making more than 2 eggs at a time or when I cook the eggs in bacon fat. (Yes, I said bacon fat). The eggs are blackened a bit and more crispy and it’s how my husband likes them.

My preference is an 8″ uncoated metal fry pan with just a little oil on the bottom and a snug fitting lid.

Heat the pan on medium.

Carefully break two eggs in the pan and immediately pour a little water (about 3 TBL) from the tap into the upside-down lid. Tip that water into the hot pan around the eggs and cover.

This is where you will have to cook eggs this way a few times before getting the timing right. It’s about2 minutes for a white that is set and a yolk that is runny. More time = more set. The water steams and poaches the eggs.

When the eggs are as set as you like, gently lift them out of the pan, they shouldn’t stick because of the water.